A Long Slow Roast to Perfection
I love roast beef and we have a few recipes for you, from our Ridiculously Easy Roast Beef, which highlights a boneless cut, to our 3-Ingredient Standing Rib Roast, but this recipe is a little different. This Low FODMAP Standing Rib Roast with a Dijon Herb Crust not only features a very flavorful but super-simple baked-on crust with Dijon mustard and herbs, but here we use a slow roast technique.
Buy The Best Beef
However you are flavoring your beef and whatever cooking technique you use, you must start with a good hunk of meat. It is time to splurge when you are making roast beef.
For us this means going to the butcher, instead of the supermarket, and looking for grass-fed beef. If you can find and afford dry-aged prime beef, go for it, but it is hard to find and most of us will be buying “choice”, which is fine. I have eaten many a great roast beef that started with choice grade beef.
Terms can be confusing as depending on who you are talking to, or shopping from, the same cut of beef might be called something different from the store down the street. For this recipe you are looking for prime rib, rib roast, or standing rib roast. All of these will get you the right cut. Seven whole ribs make up a proper “rib roast” but few of us will ever make such a large piece at home.
Experts suggest one rib for every two people as a guide for amount. A 6 to 7 pound (2.7 kg to 3.2 kg) hunk of meat might only have 3 ribs. You can ask the butcher to show you the whole rack and discuss with them what you need. When you can see the meat it might be easier to gauge what you really need.
The Butcher Is Your Best Friend
BTW there are two ends to the rib roast. One end has less bone and more fat marbling and some say more flavor. The other end is leaner. Again, talk with your butcher about what might work best for you.
Also, while you are at it, to make carving easiest for you, have the butcher remove the rib bones and tie them securely to the bottom of the roast. He or she will understand; this is a typical request. It allows the roast to “look” right, if you want to show it off at the table, the bones are there to add flavor and they will be easy to put the side upon carving time.
Slow Roast Beef
You can roast beef starting in a high heat oven, which is the approach we took with our 3-Ingredient Standing Rib Roast.
Some folks like the results from a slow roasting, and that’s what this recipe showcases. Yes, it takes up your oven for a long period of time, but the result in a supremely tender, cut with a butter-knife texture and an even roast level throughout.
It also allows you to go about your business while the oven does the work. And really, with this spectacular roast beef you don’t need much. Some mashed potatoes and a steamed green, both made on top of the stove, is all you need for a thoroughly satisfying low FODMAP meal.
5-Minute Prep – With Planning
It will only take you 5 minutes of hands-on prep to slather the beef with the tasty mustard and herb mixture BUT you want your meat at room temperature. This is a large, dense piece of meat and it will take time to come to room temperature. So plan ahead and do not underestimate the time it will take.
And if you have any leftovers, LUCKY YOU! Check out our Low FODMAP Roast Beef Hash!
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Low FODMAP Standing Rib Roast with a Dijon Herb Crust
Our Low FODMAP Standing Rib Roast with a Dijon Herb Crust uses a slow roast technique for results so tender, you don't even need a knife.
Low FODMAP Serving Size Info: Will depend on size of roast beef
- 6 to 7 pound (2.7 kg to 3.2 kg) rib roast, trimmed of excess fat, ribs tied to bottom of roast
- 3 tablespoons Dijon mustard
- 1 tablespoon Garlic-Infused Oil, made with olive oil or purchased equivalent
- 1 tablespoon very finely chopped fresh rosemary
- 1 tablespoon very finely chopped fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
At least an hour before roasting, take your meat out of the refrigerator - it must come to room temperature.
Position rack in middle of oven. Preheat oven to 200°F/95°C. Place a flat rack or V-rack in a roasting pan and place meat on rack.
Combine mustard, oil, chopped herbs and salt and pepper to make a paste. Use your hands to slather it all over the beef, here, there and everywhere.
Place roast in oven and roast until an instant read thermometer registers 120°F to 125°F (48°C to 52°C) for rare, 130°F to 135°F (55°C to 58°C) for medium-rare or up to 135°F to 140°F (58°C to 60°C) for medium. Please do not cook any further! Timing will depend on size of roast. Start testing at the 3-hour mark. Remove from oven and drape loosely with aluminum foil. All to rest at least 30 minutes and up to 1 1/2 hours (this is how you make the slow-roast work for YOUR party planning).
About 30 minutes before serving, preheat oven to 500°F/260°C. Remove the foil and roast the meat for about 10 minutes or until the exterior is deeply seared, crisp and browned. You can carve and serve right away - or this meat is also lovely warm. Just be aware that there is a fair amount of fat that will firm up upon cooling (okay, it congeals! I was trying not to say “congeals”).